This Mediterranean sole dish is hearty enough to warm up your winter belly and healthy enough to satisfy your New Year’s diet. The spicy chorizo and flavourful cavalo nero, otherwise known as Italian kale, pair perfectly with the subtle notes of anise in the caramelised fennel. With a touch of butter and a squeeze of lemon, this light and flavourful dish will make you forget all about the blustery cold. Pack your bags and head south, the sunshine awaits.
Southern Mediterranean Sole with Fennel, Cavalo Nero and Chorizo
1 whole lemon sole, pan ready
50 g flour
100 g chorizo, sliced
100 g cavalo nero, white vein removed
45 g butter, unsalted
juice from half a lemon
2 whole fennel, sliced
salt and pepper
2 sprigs of parsley, chopped
- Filet the fish, keeping the skin on. Score the skin and season it with salt and pepper.
- Sear the fennel with olive oil in a sauté pan until tender and golden brown (approx. 2-3 min per side). Season with salt and pepper. Place on a warm plate and cover with foil.
- Wipe the sauté pan with kitchen towel. Fry the chorizo in the pan. Add it to the warm plate with the fennel.
- Wipe the sauté pan clean again. Gently sauté the cavalo nero in olive oil for 1-2 min or until slightly wilted. Add to the warm plate.
- Season the flour with salt and pepper. Dredge the fish in the flour and shake off any excess.
- Cook the fish with oil in a large sauté pan over medium-high heat for 1 ½ min on each side, skin side first. Remove from heat and place on a separate warm plate. Cover with foil.
- Wipe the large sauté pan clean, add 45 g butter and heat until it begins to turn golden brown. Remove from heat, add juice from the lemon and swirl together.
- Plate the fish over the cavalo nero, fennel and chorizo. Spoon the brown butter sauce all over and garnish with chopped parsley. Serve with a glass of Sancerre….or two.